Place the lamb chunks, onion, garlic, spices, herbs and oil in a 5-quart deep casserole. Cover with 225 ml (sup>1/3pint) water and bring to the boil over high heat. Immediately reduce the heat, cover and simmer over moderate heat until the meat is tender and the sauce has reduced to a thick gravy, about 1 ½ hours. Turn the meat often and add water whenever necessary.

When the lamb is tender, place the chopped coriander, shelled peas and preserved lemons on top. Cover and cook gently for a further 10 minutes, until the peas are tender and ready.